When I think of adulting – you know, doing mature things that adults do to keep life moving forward in an organized and controlled manner – I think of planning. I looked at hubby at 7pm and literally said, “What the heck did I do all day?” I mean, I wasn’t posted up on the couch eating bon-bons, that’s for sure. And yet…neither child had been bathed, lunches for the week were not prepped, thank you cards went unwritten, a few errands went undone, and the sink was literally overflowing with dishes.
I had worked out. And grocery shopped (at two different stores). And spent time with the kids. And other productive things. But the day just flew by.
And then in walked Mr. Prevention with about a BUSH worth of basil. Literally. “You should make some pesto with this before it goes bad,” he said. Well, alright then. Let me get on that.
So as I made roasted veggies and salmon for dinner, while packing the toddler’s lunch for tomorrow, I also whipped up a BLENDER FULL of pesto. And don’t judge me too much, but I ran out of olive oil (I swear it disappeared into thin air during our kitchen remodel) and subbed in canola oil instead.
The Italians are cursing me right now…I KNOW.
Everything just takes so much time and so while making a TON of pesto wasn’t on the agenda tonight, I’m so glad it’s done. We have pesto galore in the freezer and if there’s one thing I want in my freezer, it’s pesto. Not only because it’s so delicious, but also because it’s crazy expensive to buy.
Second to only pesto, however, would be all things grab-and-go breakfast. Muffins, quick breads…COOKIES! Hello, who doesn’t want a cookie for breakfast? A cookie with healthy fats and good-for-you carbs? And fiber! Psh, yeah!
These, friends, are absolutely delicious…and totally perfect for breakfast. And best yet, you can stock them up in the fridge when you have some free time (or not, because “free” time just doesn’t exist sometimes) and you’ll be so glad you went through the effort to reap the reward day after day. Enjoy!
- ¼ cup ground flaxseed + ½ cup warm water
- 2 cups gluten-free old-fashioned oats
- 1 cup oat flour
- 1½ cups unsweetened coconut, shredded
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup melted coconut oil
- 1 cup almond butter
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 2 tsp pure vanilla extract
- 1 cup slivered almonds
- 1 cup raisins
- Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper and set aside.
- In a medium bowl, combine the ground flaxseed and water; allow to sit for 5 minutes to form a gel.
- Meanwhile, in a large bowl, whisk together the oats, oat flour, shredded coconut, cinnamon, baking powder, baking soda and salt; set aside.
- To the flaxseed, add the coconut oil, almond butter, maple syrup, coconut sugar, and vanilla; whisk until smooth.
- Pour the wet mixture over the dry mixture and mix until just combined. Fold in the slivered almonds and raisins. Using a ⅓ cup scoop, heap batter onto the parchment paper and gently press down to flatten the cookie. Repeat with remaining batter.
- Bake for 12-15 minutes or until golden. Allow to cool completely on the baking sheets.
Weekly Menu: October 16th – 20th
- Sunday: roasted salmon with brussels sprouts and roasted butternut squash
- Monday: turkey Italian sausage with peppers and onions
- Tuesday: burgers with roasted potatoes
- Wednesday: leftovers
- Thursday: grilled naan pizzas, salad